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Reviewed: Mar. 16, 2008

My roast came out a little dry even though I used the convection bake setting on my oven and reduced the heat by 25 degrees. Maybe I sliced the onion too thin, but the slices just cooked to a charred paper consistency and added nothing to the meat's flavor. I wasn't sure I liked this combination of flavors - the ginger and paprika seemed at odds.

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KARENKINM

	Cooking Level: Intermediate Home Town: Norristown, Pennsylvania, USA Living In: Salisbury, Maryland, USA
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Reviewed: Feb. 6, 2008

Remove the roast when it reaches about 145 degrees - remove from pan, tent loosely with aluminum foil, allow to rest at least 20 minutes, and it will cook enough to be safe, but will much, much moister, especially the leftovers.

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MUSIC_MINX

	Cooking Level: Expert
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Reviewed: Jan. 27, 2008

This has to be my favorite pork dish! The flavors are fabulous, and it is so easy to make. The meat comes out moist every time. Thank you for posting this.

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Reviewer:

OAKHORSESHOE


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Paprika Pork Roast

Reviewer:

KARENKINM

Reviewer:

MUSIC_MINX

Reviewer:

OAKHORSESHOE